1-2 red fresno peppers, seeded, if desired and thinly sliced
4 cloves garlic, finely chopped or grated
1 inch fresh ginger, grated
1 teaspoon toasted sesame oil
1/4 cup (35g) roasted peanuts
4 green onions thinly, sliced, plus more for serving
In a medium bowl, toss together the chicken, 2 tsp cornstarch, and 2 tablespoons soy sauce.
To make the sauce: Combine 3/4 cup water, 1/2 cup soy sauce, the honey, hoisin, balsamic, red pepper flakes, and 1 teaspoon cornstarch.
Heat the oil oil over medium heat. When the oil shimmers, add the chicken and cook, tossing 1-2 times, until it becomes crispy, about 5 minutes. Add the bell peppers, fresno peppers, garlic, and ginger, cook another 2-3 minutes.
Pour in the sauce and bring to a boil over medium-high heat.
Cook until the sauce thickens and coats the chicken, about 5 minutes. Stir in the sesame oil, peanuts and green onions, cook another 2 minutes.
Serve the chicken over bowls of rice. Top with additional green onions.